I love the idea of making my own cheese. I think it would be a super fun - and tasty - hobby. I have read about it extensively and considered investing in my own equipment and ingredients, but it hasn't happened yet. Based on my reading, mozzarella is a good place to start, and I hear it is fairly simple and dependable. However, after some frustrating experiences trying to make some Indian paneer a few years back, I've been gun shy on plunging into any further endeavors.
Labneh is a great "beginners" cheese - even simpler than mozzarella. And it starts with fermentation, in the form of yogurt. In Turkey, it's sold everywhere in tubs. It is sort of like cream cheese, but a little lighter...like Greek yogurt, but a little heavier. It makes a fantastic spread or dip. I have added garlic and herbs to it to use a veggie dip, and we've done plenty of just eating it plain, as well. Chips dipped in labneh was a fairly regular after school snack in our Turkish home. Making labneh is extremely simple. All it requires is plain yogurt, a cheese cloth, a strainer, and a bowl that the strainer can sit on top of. It also requires about 24 hours' worth of patience. I recommend full-fat yogurt all the time, but particularly for this recipe. This round was born of necessity. We have weekly milk deliveries. Some weeks it goes quickly; others, Thursday rolls around and we still have 2 bottles left, with another 3 due to be delivered. It was one of those weeks. Making yogurt and cheese is a great way to "preserve" milk, so I figured it was time. I used my own yogurt to make this (see directions at a previous post, http://sustenance-emily.blogspot.com/2011/12/fun-with-fermentation-easy-yogurt.html). Instructions: 1. Set up your straining apparatus: Get cheesecloth at a kitchen supply store or, sometimes, in the gadget section of a supermarket. (Hannaford sells it.) Cut out an 18 inch x 18 inch square of cheesecloth. Use it to line the bottom of a colander/strainer. Put strainer on top of a bowl or dish that it can sit partially on top of, so that it's not sitting on the bottom of the container, but also so that any liquid that strains off will be caught in the dish. (I set mine on a round Pyrex casserole dish.) 2. Let the straining begin. Dump 1 quart of plain yogurt into the cheesecloth. Gather up the corners and make a cute little bundle, while holding it over your straining apparatus. Twist to start squeezing out liquid. Tie off with string or clip with a clothespin. 3. Let the exercise in delayed gratification begin. Set the sweet little bundle of yogurt and cheese cloth into the strainer, over the catching container, and place in the fridge. Wait at least 24 hours. Give it a gentle twist and squeeze from time to time. The longer you strain, and the more you squeeze, the "drier" your cheese will be. Or stop part way and you'll see how Greek yogurt (which is just strained yogurt) is made. After about 24 hours, you should be able to "dump" the labneh from the cheesecloth into a suitable container. It's great as a spread or a dip, as is, or you can add yummies to it. Savory Veggie Dip/Cracker Spread: 1 batch of labneh 1 tsp minced garlic 1/2 tsp salt 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp dried mint Mix well. Serve. Sweet Fruit Dip/Spread 1 batch of labneh 2 tsp maple syrup 1/2 tsp cinnamon Mix well. Serve. Other ideas?
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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